The Filipino Chicken Asado is a comforting, braised stew that captures the essence of Filipino home cooking. With roots tracing both Spanish and Chinese influences, it marries savory soy and citrus marinade with a rich tomato sauce, resulting in a deliciously complex dish.
Every spoonful of this Asado offers something special — tang from the lemon, umami from oyster and soy sauce, sweetness from sugar and bell peppers, and the heartiness of tender chicken and potatoes. Traditionally served with white rice, it’s a warm hug in the form of a meal — perfect for family dinners or hearty leftovers.
Full Recipe:
To Marinate:
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2 lbs bone-in chicken thighs, skin removed
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¼ cup soy sauce
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¼ cup lemon juice (or calamansi juice if available)
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2 bay leaves
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3 garlic cloves, finely chopped
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½ tsp freshly ground black pepper
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1 star anise
For Cooking:
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3 tbsp oil
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1 onion, chopped
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4 garlic cloves, finely chopped
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1.5 cups tomato sauce
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2 tbsp oyster sauce
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½ tbsp sugar
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1 large potato, cubed
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½ red bell pepper, cubed
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½ yellow bell pepper, cubed
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½ green bell pepper, cubed
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1.5 cups water
Directions:
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Marinate the chicken in soy sauce, lemon juice, bay leaves, garlic, black pepper, and star anise. Cover and refrigerate for at least 2 hours, preferably longer.
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Heat oil in a large pot over medium heat. Remove chicken from marinade (reserve marinade) and brown each side for 4–5 minutes. Remove from pan.
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In the same pot, sauté onion and garlic until soft and slightly browned.
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Add tomato sauce, reserved marinade, and oyster sauce. Stir and cook for 2–3 minutes.
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Return chicken to the pot. Cover and cook for 5 minutes.
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Pour in water and add sugar. Stir, cover, and simmer for 10 minutes.
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Add cubed potatoes and continue simmering until chicken is fully cooked and tender (internal temp around 180°F).
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In the final 10 minutes, add diced bell peppers. Cook until they’re slightly tender but still crisp.
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Serve hot with steamed rice.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 346 kcal | Servings: 6 servings
What is Filipino Chicken Asado?
Filipino Chicken Asado is a traditional stew that beautifully embodies the fusion of cultures that define Filipino cuisine. Despite sharing the same name as Spanish and Latin American “asado” dishes, Filipino Chicken Asado is entirely its own creation—a hearty, savory-sweet braised dish with rich tomato and soy sauce undertones. Unlike grilled or barbecued versions of asado from other countries, this Filipino variant is simmered slowly, allowing flavors to meld into a comforting and deeply flavorful stew.
Typically enjoyed with a generous serving of steamed white rice, this dish is a staple in many Filipino households. It represents the warmth of home cooking, the importance of mealtime in Filipino culture, and the vibrant medley of culinary influences that have shaped the archipelago’s food identity.
A Dish Born of Cultural Fusion
One of the most fascinating aspects of Filipino Chicken Asado is its multicultural roots. The name “asado” is derived from the Spanish word asar, meaning “to roast” or “to grill.” During the Spanish colonization of the Philippines, many Spanish culinary techniques and recipes were adapted into local traditions. However, the Filipino version of Asado evolved into something unique, blending European, Chinese, and indigenous flavors.
Spanish influence is evident in the tomato-based braising technique, while the inclusion of soy sauce and oyster sauce reflects Chinese trade and immigration, which had a major impact on Philippine gastronomy even before Spanish colonization. The result is a dish that embodies the complexity and harmony of these varied flavor profiles—savory, slightly sweet, tangy, and deeply umami.
Regional Variations and Adaptability
Chicken Asado is not bound by a strict recipe. Each region, and even each family, may have its own version, passed down through generations. In the province of Pampanga—known for its culinary prowess—Asado is typically cooked with tomatoes, soy sauce, citrus, and a medley of aromatics. Some versions use liver spread to thicken the sauce and intensify the umami flavor, while others skip it for a lighter, brighter stew.
There are also Filipino-Chinese adaptations that omit the tomatoes entirely, focusing instead on a soy-based broth flavored with five-spice powder and brown sugar. This shows how the same dish name can have a completely different interpretation depending on regional and cultural context.
Asado also lends itself to many creative variations. It can be made with pork instead of chicken, or even with beef or duck for a richer, more luxurious version. Some home cooks pan-fry the potatoes separately before adding them to the stew, creating a contrast in texture. Others may incorporate hard-boiled eggs, reminiscent of adobo or mechado.
Why Chicken Asado Stands Out Among Filipino Dishes
The Philippines has a rich stew culture—caldereta, afritada, menudo, and adobo, to name a few. Chicken Asado sets itself apart with its distinct balance of sweet, tangy, and savory flavors. Unlike adobo, which is vinegary and heavily reliant on soy sauce and garlic, or caldereta, which often features liver spread and spices like paprika, Asado is more subtle but just as satisfying.
Its use of tomato sauce gives it a slightly acidic edge, which is softened by the sweetness from bell peppers and sugar. The soy and oyster sauces bring depth and saltiness, while citrus like lemon or calamansi adds a fresh, zesty note. This layering of flavor is what makes Chicken Asado a comforting yet complex dish that appeals to a wide range of palates.
Ideal Occasions and Pairings
Chicken Asado is incredibly versatile. It’s perfect for everyday meals, especially when served with hot, fluffy rice that soaks up the savory sauce. But it’s also worthy of the spotlight during special gatherings and holidays. In fact, many Filipino families include Chicken Asado in their Christmas or fiesta menus.
It pairs beautifully with garlic fried rice, atchara (Filipino pickled papaya), or even a side of sautéed greens like kangkong (water spinach) or bok choy. Some also enjoy it with pan de sal or as a filling for Filipino steamed buns known as siopao asado. The shredded chicken, infused with savory-sweet sauce, makes an excellent sandwich or wrap filling too.
As for beverages, Chicken Asado goes well with light, citrusy drinks like calamansi juice or even a cold glass of beer to cut through its richness.
Storage and Leftovers
Like most stews, Chicken Asado actually tastes better the next day. The extra time allows the flavors to deepen and meld even further. It keeps well in the refrigerator for up to 3 to 4 days in an airtight container. If you’ve made a big batch, it also freezes beautifully for up to two months. This makes it a perfect candidate for meal prep or freezer-friendly cooking.
To reheat, simply simmer gently on the stove until warmed through. You can add a splash of water or broth if the sauce has thickened too much.
Health and Nutrition
While Chicken Asado is indulgent in flavor, it can be a relatively balanced meal. The chicken provides a solid source of protein, and the dish includes vegetables like potatoes, garlic, onions, and bell peppers, which offer fiber, vitamins, and antioxidants.
For those watching their intake, you can easily modify the recipe by using skinless chicken breasts instead of thighs, reducing oil, and serving with brown rice or cauliflower rice. It’s also naturally dairy-free and can be made gluten-free with tamari or gluten-free soy sauce.
Tips for Perfect Chicken Asado
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Marination is key. Let the chicken soak in its citrus-soy mixture for at least two hours. This not only infuses flavor but also tenderizes the meat.
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Sear the chicken. Browning the chicken before braising adds a deeper flavor to the stew.
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Don’t rush the simmer. Low and slow cooking is what transforms the dish into something magical. Let it bubble gently until the meat is fall-off-the-bone tender.
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Taste and adjust. Depending on your tomatoes and soy sauce, the stew might need more sugar, citrus, or salt. Make it your own.
Chicken Asado vs Other Filipino Favorites
Many newcomers to Filipino cuisine might confuse Asado with other tomato-based dishes like afritada or mechado. While they do share similarities, the soy-citrus combination in Asado gives it a distinct flavor profile. Mechado typically includes liver spread and is often made with beef, while afritada leans sweeter and lighter, often with more vegetables and no soy sauce.
Adobo, perhaps the most iconic Filipino dish, is darker, tangier, and less tomato-forward. Where adobo relies on vinegar and garlic, Asado leans into sweet, umami, and tangy tomato notes. Trying these dishes side-by-side is a wonderful way to appreciate the nuances of Filipino cooking.
Conclusion
Filipino Chicken Asado is more than just a stew—it’s a culinary story that brings together influences from Spain, China, and indigenous Filipino traditions. It is a prime example of how Filipino cuisine harmonizes flavors to create something unique, comforting, and full of soul.
Whether you’re discovering it for the first time or reconnecting with a taste of home, Chicken Asado is a dish that invites you to slow down, savor, and share. Its deep flavors, easy adaptability, and cultural richness make it a must-have in every global kitchen. And while it may not be the flashiest meal on the table, it has a timeless appeal that keeps people coming back, bite after bite.